ARTICHOKE FRITTATA

ARTICHOKE FRITTATA

A nice artichoke recipe to try !
INGREDIENTS

• 8 fresh California baby artichokes
• 1 quart water
• 1 lemon, juiced
• 1 carrot, coarsely chopped
• 1 stalk celery, coarsely chopped
• 4 peppercorns
• ½ pound angel hair pasta
• 3 tablespoons olive oil, divided
• 3 eggs, beaten
• 2 cups heavy whipping cream
• ¼ cup grated Parmesan cheese
• 1 tablespoon fresh basil, chopped
• or 1 teaspoon dried basil crushed
• 1 clove garlic, minced
• salt and pepper, to taste
• 1 medium tomato, chopped
• ½ cup sautéed mixed mushrooms

INSTRUCTIONS

Prepare artichokes: bend back outer petals until they snap off easily near base; continue to snap off petals until leaves are half green at top and half yellow. Slice off green portion of leaves. Cut the stem level with the base and trim any remaining dark green from the base. Cut artichokes in half. Cut out any purple or pink inner leaves. If the interior is white, the entire artichoke is edible.

In a large pan bring water, lemon juice, carrot, celery and peppercorns to a boil. Add artichokes and cook until tender, about 7 to 10 minutes. Remove artichokes from liquid and cool. Cook pasta in boiling water until al dente; rinse in cold water and drain. Toss with 1 tablespoon of olive oil; set aside. Beat eggs with heavy cream, Parmesan cheese, basil, garlic, salt and pepper. Stir in cooked artichokes, pasta, tomato and sautéed mushrooms. Heat remaining 2 tablespoons olive oil in large skillet. Pour in egg mixture. Cook on one side until golden brown and turn to brown second side. Cut into 4 wedges. Garnish with fresh herbs, as desired. The artichoke recipe of frittata makes 4 servings.
spinach-artichoke-dip.

FOCACCIA-STUFFED ARTICHOKES RECIPE

FOCACCIA-STUFFED ARTICHOKES RECIPE
A great artichoke recipe to try !
INGREDIENTS

• Focaccia 4 large California artichokes
• 2 cups focaccia or herbed bread crumbs
• ½ cup grated Parmesan cheese
• ¼ cup extra virgin olive oil
• 2 cloves garlic, minced
• 2 tablespoons chopped Italian parsley
• 1 tablespoon chopped fresh oregano
• Salt and pepper

INSTRUCTIONS

Wash artichokes under cold running water. Cut off stems at base and remove small bottom leaves. Cut off top quarter of artichokes; discard. Spread leaves, remove center leaves and fuzzy centers with a spoon and discard.

Toss bread crumbs with cheese, olive oil, garlic, parsley, oregano, salt and pepper to taste. Stuff bread crumb mixture between leaves of artichokes and fill centers. Place stuffed artichokes in a 9-inch square baking dish. Pour 2 cups boiling water around the artichokes. Cover with lid or foil. Bake at 350 degrees F. for 40 minutes or until artichokes are tender. Remove artichokes from baking dish and place on rack; cool to room temperature. The artichokes recipe is ready to serve and makes 4 servings....nice ! Enjoy it !
couscous-stuffed-artichokes-recipe

COUSCOUS-STUFFED ARTICHOKES RECIPE

COUSCOUS-STUFFED ARTICHOKE RECIPE

INGREDIENTS

• 4 large California artichokes
• 1½ cups chicken broth
• 1 teaspoon curry powder
• ¾ teaspoon ground cumin
• ½ teaspoon garlic salt
• 1 cup instant couscous
• ¼ cup currants
• ½ cup sliced green onion
• ½ cup toasted slivered almonds, chopped
• ½ teaspoon grated lemon peel
• 2 tablespoons lemon juice
• 2 tablespoons vegetable oil
• Plain lowfat yogurt, optional

INSTRUCTIONS
Wash artichokes. Cut off stems at base and remove small bottom leaves. Stand artichokes upright in deep saucepan large enough to hold snugly. Add 1 teaspoon salt and 2 to 3 inches boiling water. Cover and boil gently 35 to 45 minutes, or until base can be pierced easily with fork. (Add a little more boiling water, if needed.) Turn artichokes upside down to drain. Carefully remove center petals and fuzzy centers with a spoon and discard. Keep warm or chill as desired.

In medium saucepan combine chicken broth, curry powder, cumin and garlic salt; bring to a boil. Remove from heat; stir in couscous and currants. Cover and let stand 5 minutes. Fluff couscous with a fork. Stir in green onion and almonds. Combine lemon peel, lemon juice and vegetable oil; stir into couscous.

Gently spread artichoke leaves until center cone of leaves is revealed. Pull out center cone. With a spoon, scrape out any purple-tipped leaves and fuzz. Fill centers of artichokes with couscous mixture. Serve with plain yogurt, if desired. The artichokes recipe is ready and makes 4 servings.

GRILLED ARTICHOKES RECIPE

GRILLED ARTICHOKES RECIPE

Ingredients:

• 4 large artichokes
• ¼ cup balsamic vinegar
• ¼ cup water ¼ cup soy sauce
• 1 T minced ginger
• ¼ cup olive oil

INSTRUCTIONS

1. Slice artichoke tops off, crosswise. Trim Stems.
2. Boil or steam artichokes until bottoms pierce easily, or a petal pulls off easily.
3. Drain artichokes. Cool. Cut each artichoke in half lengthwise and scrape out fuzzy center and any purple tipped petals.
4. Mix remaining ingredients in a large plastic bag. Place artichokes in the bag and coat all sides of the artichokes. For best flavor marinate in the mixture overnight in the refrigerator but should marinate at least one hour.
5. Drain artichokes. Place cut side down on a grill over a solid bed of medium coals or gas grill on medium. Grill until lightly browned on the cut side, 5 to 7 minutes. Turn artichokes over and drizzle some of the remaining marinade over the artichokes. Grill until petal tips are lightly charred, 3 to 4 minutes more.
6. The artichoke recipe grilled is ready to serve hot or room temperature. Enjoy it !

Turkey-artichoke-pie.

BABY ARTICHOKE CHICKEN SAUTÉ

BABY ARTICHOKE CHICKEN SAUTÉ
A nice artichoke recipe to try !
INGREDIENTS

• 16 California baby artichokes
• ¼ cup olive oil
• 4 half chicken breasts, skinned, boned and cut into chunks
• 2 red or yellow onions, sliced thick
• 4 cloves garlic minced
• 1 tablespoon each chopped fresh basil and rosemary or 1 teaspoon each dried basil and rosemary, crushed
• ½ cup chicken broth
• 1 pound fettuccine, cooked and drained

INSTRUCTIONS
Prepare artichokes as directed for Baby Artichokes (see Basic Preparation); cut into halves. Brown chicken in large skillet with 2 tablespoons oil; remove from pan and set aside. Add remaining 2 tablespoons oil and sauté onions until tender. Add artichokes to skillet with garlic, basil and rosemary. Cook until artichokes are tender, about 5 minutes. Stir in browned chicken and drizzle with chicken broth; heat through. Salt and pepper to taste, if desired. The artichoke recipe is ready to serve over hot fettuccine.
shrimp-artichoke-stuffed-fish